METHOD

1. Preheat the oven to 160℃ and line a baking tray with baking paper .
2. In a large bowl, combine the nut butter, cacao and monk fruit. 
3. Add in the egg and mix until crumbly dough forms. For the best results, use your hands to make sure everything is well incorporated.
4. Roll tablespoons of the dough and shape into cookies, place on the baking tray and bake for 13 minutes. Leave to cool completely before handling. 
5. Once cookies have cooled, make the topping. To make the topping, gently heat the coconut cream in the microwave or on the stove. Transfer to a bowl and add in the chocolate. Stir until a smooth mousse forms. 
6. Spread topping on the cooled cookies and top with flaky sea salt.

Notes

• This recipe works with any nut butter
• Pure monk fruit powder is a sugar-free option, not to be confused with ‘monk fruit sweetener’. These ingredients are used in very different ways in recipes.
• The use of pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly.
• No monk fruit?? - use 3 Tbsp coconut sugar or erythritol based sweetener (such as lakanto). Please know that the use of coconut sugar takes away the sugar-free status of this recipe.
• Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.